The Penn's Grove record., 1887-08-13
Tutti Fruit Preserves.

A bright little woman Who dellghts
in being known as ''the mater" to four
sturdy lads, was found the other day in
pleased and absorbed contemplation OF
Il colossal stone jar.
"By next October" she announced,
tthat Jar will be brlmful OF the best
preserves you ever tasted.
When asked if she didn't think 1t a
sinful waste Of time and money and
good fruit to make preserves, condu-
GIVE merely to the ruin of the health,
temper and good looks OF her family.
she cried: Fudge and fddlesticks; not
a bit of it. l defy you to show me a
merrier, stronger, roster set OF Fellows
than my boys. OF course, preserves
are expensive; so are books and pic
lures, so is music; so is roast beef for
that matter. Sweetmeats, in due propor-
ton, have as much raison d'etre IS any
of them. Young people get a large
share of their pleasure from the sense
of taste. Later on they get more from
The eve and the ear, but who wants to
deny them a reasonable enjoyment of
the pleasure they take in goodies,
while the pleasure is real and desirable
to them2 / would as soon think OF
Keeping my boys forever at Greek
grammar and algebra and f~orbiddlng
ball and tennis as to feed them forever
on roast beef and oat meal, and inter-
dict cakes and candies. In moderation
they merely stimulate a healthy diges-
ton, as a knotty problem stimulates
the intellect. The best physician in the
city told a dyspeptic to eat anything he
fancled IL he wished to regain health
and didn't wish to diet himself into =
coffin.
81 make preserves because the child
rem like them, and like me better for
doing it. or course, the carefully
prepared homemade me are a thous-
and times better than the bought stuff,
which looks beautiful, but, usually
being made of unripe fruit, flavorless
and insipid. 1 feel repaid for the
trouble, in knowing that it contributes
to the happiness of a home and a child
hood, the attractiveness Of which de-
pends on little things.
ga child's fondness for sweets Is
net a thing to be loftily sneered at.
Do not the tempting dalnties or the
ARABIAN Nights appeal to the fancy
Of every unspoiled and unsecured adult.
who aver as a child longed to expert
ment on a cream tart with pepper in
it, and gloated over the daintles which
which Ganem offered the beautiful
Fatlma? What a winning. simple
trait we think 1t in HerrIck, that he
takes such evident delight in imaging
BRIDES cakes and spicy CONNECTIONS n
conjunction with the beauties OF his
Julia, and do not the
''Candiep apple, ounce and plum n
gourd,
With jellles soother than the creamy
curd,
And lucent syrups tinct with CHINA
mon,
Mama and dates In argosy transferred
from Fee,
Add speed daintles, every n
From silken Samarcand to cedared
Lebanon"
contribute to the glamour Of sensuous
beauty with which Keats contrived TO
invest ssThe Eve Of st. Agnesr''
Sweetmeats are a part Of the romance
of life to a child's imagination and
should be respected accordingly.
Now, are you not convinced, and
don't you feel in a perfect fever to go
home and start a jar OF tutti frutti pre-
serves? You'll find them utterly de.
licious poured as a III over a mold
of ice cream even if it does sound
queer"
The tutti frutti preserves are to be
made as follows: Put a quart OF white
brandy in a stone jar, then during the
year add whatever fruit you choose,
weighing it and adding an equal
weight OF sugar. The fruit is put in
the brandy raw, and every week h
mixture is stirred to keep the sugar
from setting to the bottom. My in.
formant told me that any fruit could
be added, but that pine apples, chopped
dne and also cut in cubes, cherries,
Strawberries, aprlcots, plums aud
peaches would make the finest mix
ture emitting the seedy fruits like
blackberries and raspberries, which,
although rich in flavor, were apt to fall
In pieces and injure the appearance OF
the stew. The quart of brandy an
swers for a large jar Of the preserves,
as the sugar and fruit juices keep
adding to the syrup, and the whole can
be kept any length Of time-if locked
up. s9r